MINONG, WIS. — Jack Link’s is adding five new products to its meat snacks portfolio. The innovation “will not only offer loyal fans new portable protein options but will reach new customers at varied snacking occasions,” the company said.
Jack Link’s is expanding into the chip aisle in March with a new line of Jack Link’s Pork Rinds. Containing 1 gram of carbs and 8 grams of protein per serving, the pork rinds will be available in two flavors: Applewood BBQ and Sweet & Hot.
New Lorissa’s Kitchen Beef Sticks are made from 100% grass-fed beef without added nitrates, MSG or gluten. The seasoned, slow-smoked 1-oz meat sticks contain 6 grams of protein and will be available in February in three varieties: Original, Smokey Sweet and jalapeño.
Jack Link’s Cold Crafted is a new line of portable snacks featuring smoked meats and cheese together. Available in the refrigerator aisle and fresh snacking area of convenience stores in April, the snacks are made with 100% beef and Wisconsin cheese. Varieties include: Smoked meat sticks (original, Loaded with pepper jack, Loaded with cheddar cheese); beef and cheese bites; smoked meat sticks and cheese (cheddar and pepper jack).
New Jack Link’s Steak Strips are made from 100% beef and contain 8 grams of protein and 70 calories per serving. The steak strips will be available in February in the power bar aisle in two varieties: Original and teriyaki.
Jack Link’s Multi-Packs feature 10 individually wrapped meat sticks made from 100% meat. The packs will be available in the meat snacks aisle in February in three varieties: Original beef sticks, pepperoni beef sticks and turkey sticks.
|Tom "T.D." Dixon, chief marketing officer for Jack Link’s|
“At Jack Link’s, we are the protein snacking company,” said Tom "T.D." Dixon, chief marketing officer for Jack Link’s. “Our teams are dedicated to bringing new consumers to the category through innovative thinking across our portfolio of brands. Our rapid innovation is really a product of our powerhouse research and development team. Their ability to take an idea and quickly turn it into a great-tasting product is unparalleled in our category.”
As part of Jack Link’s commitment to innovation, the company has named Manuel Ortega vice-president of research and product development. In this role, Mr. Ortega will “ensure Jack Link’s has the right process and ingredients in place to bring new and existing products to market that deliver consistent quality for consumers,” the company said.
Mr. Ortega was most recently director of innovation for Focus Brands, parent company of such brands as Schlotzsky’s, Cinnabon, Auntie Anne’s and McAlister’s Deli. Before that, he was director of food innovation and technology at KFC Latin American & Caribbean. He also held several roles with Yum! Brands, Inc., including director of food innovation and technology, senior manager of food innovation and technology and R.&D. manager for Yum! Restaurants International. Before joining Yum!, Mr. Ortega was a senior scientist at General Mills, and prior to that he was associate food technologist at Kraft Foods.“I am excited to join this fast-paced team and continue to dominate the protein snack category,” Mr. Ortega said. “Creating diversity in our product offerings and going to market quickly is critical, but we know our ongoing success lies in consistently crafting a great-tasting product.”